영아용 쌀눈 첨가 단호박 쌀 스낵의 항산화적 물리적 특성
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영아용 쌀눈 첨가 단호박 쌀 스낵의 항산화적 물리적 특성' 의 참고문헌
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Starch fragmentation and protein insolubilization during twin-screw extrusion of corn meal
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Response surface methodology for evaluation of physical and functional properties of extruded snack foods developed from food-by-products
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Radical scavenging ability of polyphenolic compounds towards DPPH free radical
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Quality Characteristics of Brown Rice Flakes Prepared with Giant Embryonic Rice and Normal Rice Cultivars
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Properties of modified rice starch by physical modification
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Preparation of semisolid infant foods using sweet-pumpkin
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On Phosphotungasticphosphomolybdic compounds as color reagents
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Interaction of oxygen and oxyradicals with carotenoids
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Improvement in the Yukwa manufacturing by extrusion process with <TEX>$CO_2$</TEX> gas injection
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Effect of cyclodextrinase on dough rheology and bread quality from rice flour
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Effect of brewers spent grain addition and screw speed on the selected physical and nutritional properties of extruded snack
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Antioxidant determination by the use of a stable free radical
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Antioxidant activity applying an improved ABTS radical cation decolorization assay
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Anatomical, functional, physiological and behavioral aspects of the mastication in early childhood
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영아용 쌀눈 첨가 단호박 쌀 스낵의 항산화적 물리적 특성'
의 유사주제(
) 논문
